Breville BFP400 brochure Tangy tomato soup Vegetable soup

APPETISERS, ENTRÉES AND SOUPS

Tangy tomato soup	Vegetable soup
Makes approximately 1½ litres	Makes approximately 2½ litres
INGREDIENTS	INGREDIENTS
1kg Roma tomatoes, halved	1 Spanish onion, peeled and quartered
2 Spanish onions, peeled and quartered	4 sticks celery, trimmed and sliced
2 cloves garlic, peeled	4 carrots, trimmed, peeled and sliced
½ cup basil leaves	2 parsnips, trimmed, peeled and sliced
2 small red chillies, trimmed, seeds removed	3 tablespoons/60g butter
2 tablespoons olive oil	2 tablespoons olive oil
2 cups/500ml chicken stock	¾ cup lentils and barley soup mix
2 tablespoons Balsamic vinegar	8 cups/2 litres chicken stock
½ cup sour cream	440g can peeled tomatoes, chopped
Salt and pepper, optional	Salt and pepper, optional
Basil leaves, for garnish	Chopped parsley, for garnish

METHOD

1.Assemble Kitchen Wizz™ Food Processor using the processing blade.

2.Place tomatoes, onions, garlic basil leaves and chillies into processing bowl. Process using the Pulse button in short bursts until ingredients are chopped.

3.Heat oil in a large saucepan, add chopped ingredients and sauté for 2-3 minutes stirring constantly. Add chicken stock and vinegar. Cover, bring to the boil then simmer uncovered for 30 minutes. Cool slightly.

4.Place half of the cooled ingredients into the processing bowl. Process until smooth and remove. Repeat with remaining ingredients.

5.Transfer processed mixture back into saucepan, stir in sour cream, season to taste and reheat gently before serving.

Serve hot garnished with basil leaves.

TIP

When processing soup do not exceed the 2L liquid level on the side of the processing bowl.

METHOD

1.Assemble Kitchen Wizz™ Food Processor using the processing blade.

2.Place onion, celery, carrots and parsnip into the processing bowl and process using the Pulse button in short bursts until the vegetables are roughly chopped.

3.Heat butter and oil in a large saucepan, add chopped vegetables and sauté for 3-4 minutes. Add stock and tomatoes. Cover, bring to the boil then simmer until vegetables are tender. Season to taste.

Serve hot garnished with parsley.

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